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Sabut Masoor Ki Dal | Whole Masoor Dal

Sabut Masoor Dal (Whole brown lentil) is a popular dal variety of Indian cuisine. This whole lentil curry is delicious, flavorful and easy to make. Sabut Masoor have a brown- black skin leading to this dal popularly being known as kaali dal. This is one of the healthiest and classic dal of main course as considered as a good source of protein and has a high nutrition profile. This is one of my favourite dal. This Dal is usually has a medium to thick consistency and it gets even thicker and creamier as it cools down. Whole lentils have high fibres and take too much time to cook so soak them for 30 minutes before cooking and then cook in a pressure cooker. Then you can temper this with onion tomato or only heeng jeera. You can give some flavor by adding garam masala and amchoor powder that you prefer. Serve this dal with steamed or jeera rice with roti. Masoor dal gives a great taste with rice. Course : Main course Cuisine : North Indian Prep Time : 5 minutes Cook Time : 30...
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Samosa

Samosa is a popular Indian which has flaky crust made with maida and stuffed with spicy aloo. This goes very well with a hot cup of masala tea during mansoon season. Samosa is so common in India that you can find it at every food stall, sweet shops and stores. The classic aloo-stuffed samosa is not only one of the most popular street snacks in the country but is prepared in your kitchen as well. When you throw a party, get together, office meeting or any celebration, you want to get your samosa there. There are so many variants of samosa in market like paneer samosa, noodles samosa, cheesy samosa but today we have got basic samosa filled with aloo. You may fill peas, nuts like cashew and raisins or paneer pieces into filling with potato. Its crust is similar to namakpare or mathari dough. So now let’s start the process of samosa. Ingredients: For Crust- 1 cup maida (all-purpose flour) 2 tbsp oil ¼ tsp ajwain (optional) Enough water to knead the maida Salt to taste Oil ...
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Sabudana Uttapam

Sabudana Uttapam | Sabudana Appe  Sabudana uttapam and appe both are delicious and tempting recipes prepared using sabudana (sago) and sama ke chawal (samak rice) or ‘Barnyard millet’. These can be taken as a snack or for fasting days. This is a no onion no garlic recipe. Both recipes are prepared using one batter. You can easily cook two different dishes within minutes. Batter is made with sabudana, sama rice, curd, veggies and some basic ingredients that we use for falahari foods. Sabudana and sama rice are soaked and then grinded to make a smooth paste. We can make uttapam, idli, chilla or appe from this batter. The cooking method is similar to normal uttapam.  There are so many recipes that are prepared using sabudana like sabudana vada, sabudana khichdi and sabudana kheer. These recipes are traditional and very popular in western India. But this recipe is a different and delectable with some tanginess and spicy flavor. They can be served with coriander chutney or coconut ...
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Paneer bhurji pocket paratha

Paneer bhurji lifafa paratha Paneer bhurji pocket paratha is a delicious, kid’s friendly and tempting enveloped shaped paratha. Pocket paratha or lifafa paratha literally means an envelope that gives an amazing look to a simple whole wheat paratha. This pocket paratha is made by folding the chapatti dough in the shape of envelope with paneer bhurji stuffing inside it. Pocket paratha can be stuffed with any other veggies but paneer is a most popular stuffing. Paneer Bhurji is a delicious and quick North Indian recipe made with crumbled paneer. To make this recipe paneer is sautéed with onion, tomato and spices. Then it is stuffed into paratha. To make soft paratha, use ghee to knead the dough. Fry this paratha into ghee to get a rich aroma. If you are bored with simple stuffed paratha, cook this bhurji stuffed paratha. It is loved by all groups either elder or kids. It does not take much time to prepare. Stuffing parathas with a variety of healthy and delicious fillings is an excellent ...
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Sabudana khichdi

Sabudana Khichdi made with sabudana (Tapioca or Sago) is traditionally a dish from western part of India but become very popular in every part of India. This khichdi is usually made during vrat or upvaas (Fasting) season. This is also a simple and delicious breakfast. This khichadi is usually flavoured with crushed peanuts, potato, green chillies, cumin, black pepper and curry leaves. Here is no need to add lots of spices. If you are making it for fast or vrat, use sendha namak instead of common salt. This khichadi is an easy and flavorful snack but you can take it as a full meal for lunch or dinner. Sabudana has lots of starch as it is extracted from tapioca roots. So this needs proper tips and preparations otherwise it will become sticky and clumpy. Sabudana is a complete wholesome dish and can be served without any accompaniment but you can serve this with curd or chutney of your choice. So follow some tips to make this perfect. Ingredients: 1 cup sabudana 1 cup wate...
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